Stir in the ginger, red pepper flakes, garlic, salt, black pepper and lemon juice.
½ teaspoon fresh ginger, ½ teaspoon salt, ¼ teaspoon red pepper flakes, 2 cloves garlic, 2 tablespoon lemon juice, ¼ teaspoon black pepper
Stir in the tomato sauce and chicken stock, bring to a boil, then reduce the heat and put the lid on the pot and cook for 15 to 20 minutes or until the liquid is absorbed.
½ cup tomato sauce, 4 cups chicken stock
Fluff the rice with a fork and then fold in the chopped cilantro and parsley and serve.
Make sure that you have chopped the onions finely, and that the garlic is crushed. Onions and garlic done this way will serve as better flavoring agents since their aroma and flavor will be more evident.